HYDERABADI CHICKEN BIRYANI

Ingredients:

·        400 gms whole chicken

·        2 cups basmati rice

·        4 onions sliced

·        2 tomatoes chopped

·        2 cups fresh yogurt

·        2 tbsp ginger-garlic paste

·        5-6 green chillies chopped

·        1 tsp red chilli powder

·        1/2 tsp turmeric powder

·        2 tsp coriander powder

·        1 tsp green cardamom powder

·        1/2 tsp garam masala powder

·        1/2 fresh lemon juice

·        A pinch of saffron

·        2 tbsp milk

·        1 cup fresh coriander leaves chopped

·        2 tbsp fresh mint leaves chopped

·        4 tbsp ghee

·        Vegetable oil

·        Salt to taste

Whole garam masala:

·        1 bay leaf

·        1 black cardamom

·        2-3 peppercorns

·        1/2 inch cinnamon stick

·        1/2 tsp carom seeds

·        2-3 cloves

·        1 dried red chilli

     METHOD:

·         In a big bowl, cut the pieces of chicken in big chunks, wash and clean thoroughly.

·         Combine yogurt, the ground masala paste, salt, red chilli powder, turmeric powder, coriander powder, garam masala and lemon juice.

·         Mix well. Add the pieces of chicken, also add 2 tsp oil.

·         Keep this marinated chicken aside for about 2-3 hours.

·         Heat sufficient oil in a pan, deep fry the onion and take out immediately after it turns into golden brown in color. Keep aside to cool.

·         In a blender combine half of the fried onion, chopped tomatoes, green chillies, ginger, garlic, mint leaves and coriander leaves.

·         Blend to make a smooth paste.

·         Soak the saffron in the milk and keep aside, as it will be used later.

·         Wash the rice thoroughly in water, soak for about 10 minutes.

·         Boil the rice in plenty amount of water, add little bit of salt and whole garam masala.

·         When the rice are 3/4th done then drain and keep in the sieve.

·         Remove out the whole garam masala ingredients, as they were just for flavoring rice, which is quite done.

·         Heat the pan or kadhai, melt 2 tbsp of ghee.

·         Now place half quantity of marinated chicken with its whole marination.

·         Then cover the chicken with the layer of rice.

·         Sprinkle some fried onions, half of the cardamom powder, chopped coriander.

·         Also add the remaining ghee.

·         Again repeat the same procedure and arrange the remaining chicken, rice and other ingredients.

·         Cover the pan with the tight lid.

·         Leave to cook for about 20-22 minutes on low flame.

·         Check twice in between and fluff up with a fork.

·         Check the tenderness of chicken, if it is cooked fully, then turn off the gas.

·         Serve hot with raita or as it is.